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Old 12-07-2012, 12:20 AM   #1
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Default Pilsner vs Munich for a German IPA

Gonna try this out. Because of having a dad born in Germany I like to brew w/German or German style malts, hops, and yeast.

So I've been wondering the difference in taste between Pilsner and Munich malts. Just picked up 4 lbs of each and gonna do two 1.75 gallon brews of a German IPA. The only difference will be the single malt I use. Here is the recipie:

4 lbs Munich Malt (9.0 SRM) 100.0 %
0.45 oz Magnum [14.00 %] - Boil 60.0 min 68.3 IBUs
1.00 oz Malto-Dextrine (Boil 5.0 mins)
0.75 oz Perle [8.00 %] - Aroma Steep 10.0 min 0.0 IBUs
0.74 oz Perle [8.00 %] - Aroma Steep 5.0 min 0.0 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97)

Each should produce about 16 bottles. Will let you know what happens in about 7 weeks.

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Old 12-07-2012, 03:00 AM   #2
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I like the idea and am interested to hear how it turns out.

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Old 12-07-2012, 05:01 AM   #3
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Quote:
Originally Posted by Mb2658 View Post
I like the idea and am interested to hear how it turns out.
Me too. I can read about the different tastes and even nibble on the grain at the LHBS, but still not sure about what the beer will be like other than good.
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Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

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Old 12-08-2012, 04:23 AM   #4
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I remember that you were one of the first people to comment on one of my posts when I joined over a year ago. It was my Dampfbier post. It turned out to be a great recipe btw. :cheers:

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Old 12-08-2012, 04:25 AM   #5
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Why the maltodextrin?

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Old 12-08-2012, 04:49 AM   #6
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I made a dunkel with 97% munich (bit of carafa to darken it). Tastey, mine was more chocolaty roasty than malty. My notes say I liked it.

Lots of commercial dunkels available. They are probably made with all munich, or nearly so.

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Old 12-08-2012, 07:15 PM   #7
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Quote:
Originally Posted by Mb2658 View Post
I remember that you were one of the first people to comment on one of my posts when I joined over a year ago. It was my Dampfbier post. It turned out to be a great recipe btw. :cheers:
I wasn't crazy about either of my two brews. I think the one w/the Munich yeast was better. The other was to sour for me, but other folks liked it. Glad your's was great.
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Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

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Old 12-08-2012, 07:16 PM   #8
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Quote:
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Why the maltodextrin?
NOt sure, pretty much put some in all brews. Guess it should be mostly used on porters and stouts?
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Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

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Old 12-08-2012, 09:29 PM   #9
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Quote:
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NOt sure, pretty much put some in all brews. Guess it should be mostly used on porters and stouts?
You can add it wherever you like, but you should have a reason for adding and an expectation of the result. Don't add anything without having an idea of what it will bring to the beer and if the beer needs it.
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Old 12-08-2012, 10:55 PM   #10
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isn't Pilsner malt almost exclusively responsible (or most prominently so) for DMS flavor in beer? I would think that would be a fault in an IPA.

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